Paella happens to be one of my favorite dishes of all time. The peppers I use generally change from time to time and if I add beans, they’re usually just red and not chili. However, it’s hard to mess Paella up and the pepper mix of cayenne and serrano pulled in a good deal of heat. The fresh sage was a first time addition and definitely a keeper since it provided a wonderful refreshment in the middle of the dish. Generally, I’ll pair this with a Tempranillo or Monastrell, but the Bierzo (grape: Mencía) was something new so I opted for it. Bierzo is complex as it sifts between something like a Tempranillo in the leather and tannin and then towards something fruitier with it’s red fruits with hints of minerality and herbs. It packs a punch though. The mouthfeel on this was like a semi flowing through your mouth. Oddly, this made a great pairing with a spicy dish that probably would have prompted sweat without its aid.